Crispy Sheet Pan Chicken Fajita Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sheet Pan Chicken Fajita Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Fajita Bowl

Enjoy a vibrant mix of seasoned, crispy chicken and sizzling bell peppers and onions, all roasted to perfection. This sheet pan meal brings bold flavors with a satisfying crunch, perfectly balanced with a light serving of quinoa to soak up all the zesty juices for a delicious, wholesome bowl.

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NUTRITION

366kcal
Protein
40.7g
Fat
9.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Red Bell Pepper

1/2 medium White Onion

1 teaspoon Olive Oil

1 teaspoon Fajita Seasoning

2/3 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the red bell pepper and white onion. Place them in a bowl and toss with fajita seasoning and olive oil.

  • 3

    Slice the chicken breast into thin strips for even cooking. Toss the chicken strips with a bit more fajita seasoning.

  • 4

    Spread the chicken, bell pepper, and onion evenly on a sheet pan lined with parchment paper.

  • 5

    Bake in the preheated oven for 15-20 minutes until the chicken is cooked through and slightly crispy on the edges.

  • 6

    While the chicken and vegetables roast, prepare cooked quinoa if not already done.

  • 7

    Assemble your bowl by layering the cooked quinoa at the base, then top with the crispy chicken and roasted vegetables.

  • 8

    Drizzle any pan juices over your bowl for extra flavor and serve immediately.

Crispy Sheet Pan Chicken Fajita Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sheet Pan Chicken Fajita Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Fajita Bowl

Enjoy a vibrant mix of seasoned, crispy chicken and sizzling bell peppers and onions, all roasted to perfection. This sheet pan meal brings bold flavors with a satisfying crunch, perfectly balanced with a light serving of quinoa to soak up all the zesty juices for a delicious, wholesome bowl.

NUTRITION

366kcal
Protein
40.7g
Fat
9.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Red Bell Pepper

1/2 medium White Onion

1 teaspoon Olive Oil

1 teaspoon Fajita Seasoning

2/3 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the red bell pepper and white onion. Place them in a bowl and toss with fajita seasoning and olive oil.

  • 3

    Slice the chicken breast into thin strips for even cooking. Toss the chicken strips with a bit more fajita seasoning.

  • 4

    Spread the chicken, bell pepper, and onion evenly on a sheet pan lined with parchment paper.

  • 5

    Bake in the preheated oven for 15-20 minutes until the chicken is cooked through and slightly crispy on the edges.

  • 6

    While the chicken and vegetables roast, prepare cooked quinoa if not already done.

  • 7

    Assemble your bowl by layering the cooked quinoa at the base, then top with the crispy chicken and roasted vegetables.

  • 8

    Drizzle any pan juices over your bowl for extra flavor and serve immediately.